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20 minute dinner recipes

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Slow-Cooker Orange-Scented Pot Roast with Olives

http://www.eatingwell.com/recipes/slow_cooker_pot_roast.html

From EatingWell:  March/April 2013

Zesty orange and fragrant bay leaves flavor this healthy, saucy slow-cooker pot roast recipe. Stir in the olives at the end so they don’t lose their brininess as this slow-cooker pot roast recipe cooks. Serve with a green salad tossed with lemon vinaigrette.

8 servings, 3-4 oz. meat & 1 cup vegetables each | Active Time: 30 minutes | Total Time: 4 or 8 hours

Ingredients

Preparation

  1. Combine potatoes (or turnips), carrots, onion, tomatoes, orange zest and juice, garlic and bay leaves in a 5- to 6-quart slow cooker. Put beef on top and sprinkle with 1/2 teaspoon each salt and pepper. Cover and cook on High for 4 hours (or on Low for 8 hours).
  2. Transfer the meat to a cutting board. Remove vegetables to a medium bowl with a slotted spoon. Skim any fat from the cooking liquid, then stir in olives and the remaining 3/4 teaspoon salt. Slice the meat and serve with the vegetables and the sauce.

Nutrition

Per serving : 343 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 108 mg Cholesterol; 24 g Carbohydrates; 38 g Protein; 4 g Fiber; 689 mg Sodium; 806 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 5 lean meat, 1/2 fat

Tips & Notes